Tomato and Black eye Pea Dip
Recipe by: Paula Deen
Ingredients: Makes 10 to 12 servings
4 cups frozen black eyed peas
1 (8 ounce) package cream cheese, softened
2 cups shredded fontina cheese
½ cups mayonnaise
¼ cup minced green onion
2 tablespoons minced fresh parsley
2 teaspoons minced garlic
1 teaspoon hot sauce
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup seeded and chopped tomato Tortilla chips
Procedures:
Recipe by: Paula Deen
Ingredients: Makes 10 to 12 servings
4 cups frozen black eyed peas
1 (8 ounce) package cream cheese, softened
2 cups shredded fontina cheese
½ cups mayonnaise
¼ cup minced green onion
2 tablespoons minced fresh parsley
2 teaspoons minced garlic
1 teaspoon hot sauce
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup seeded and chopped tomato Tortilla chips
Procedures:
- Cook black eyed peas according to package directions, and drain. Preheat oven to 350 degree. Spray a 9 inch square baking dish with nonstick cooking spray.
- In a large bowl, beat cream cheese, fontina cheese, mayonnaise, green onion, parsley, garlic, hot sauce, salt, and pepper at medium speed with a mixer until combined. Stir in tomato and cooked peas. Spoon into prepared baking dish. Bake for 30 to 40 minutes or until hot and bubbly. Serve with tortilla chips.
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